Fresh Dill & Couscous Salad

The first time I had couscous was when my friend brought it over to my house about 10 years ago. She did a similar recipe, and I devoured my whole bowl (plus another). Since then, I have been wanting to try it for the family. Jonah loved it, but not half as much as my hubby! He had three bowls of it, and he really is not a fan of Kalamata olives, or cherry tomatoes...or so he thought!

This is such a great meal to make on a Sunday night, because if you make enough of it you can have it for lunch all week! It's great as a side, but if you want to bulk it up add some BBQ chopped chicken to it. It's delicious, healthy and ridiculously easy to make.

Might I mention as well, one bowl of this is only 7 weight watch points!

Ingredients
(6 servings)

1 Red pepper - diced
1 Yellow pepper - diced
1/3 of a Red onion - chopped coarsely
1/2 of a large field cucumber - chopped coarsely
1/2 cup of Kalamata Olives
15 Cherry tomatoes cut in half
Box of Couscous (198 grams) - not the double box
1 Tablespoon of olive oil.
1/2 cup of crumbled feta cheese
2 sprigs of fresh dill weed
2 tablespoons of Renee's Mediterranean Greek Salad Dressing

Add two cups of water and 1 tablespoon of olive oil to a saucepan and bring to a boil. Once water is boiling empty the contents of the couscous box into the pan and stir. Bring to a boil again and then remove from heat immediately. Cover and let sit undisturbed for 5-10 minutes.

Once fluffy, empty hot couscous into a bowl. Add all the cut up veggies and dill tossing with a large wooden spoon. Lastly, add feta cheese and dressing and toss again.

I also enjoy this salad with warm BBQ chicken, cut into cubes and tossed into the salad.